November 21st

£180pp

An immersive, whole day foraging and cooking adventure with josh Eggelton, cook and owner of The Pony@Chew and Martin Bailey of Go Foraging.

A morning of mushroom hunting near Bristol, discovering and foraging gourmet wild mushrooms.

We’ll introduce you to ways of preparing, storing and cooking the mushrooms we find. There will be tasters along the way and drinks to enjoy too.

We will then reconvene back at the Pony. Josh will show you how to cook something special with your foraged ingredients. We’ll then enjoy our forager’s lunch together in the comfort of the restaurant.

Timings ~ 9.30am - 2.30pm

Approximate itinerary:

9.30am -11.30pm: Foraging walk with tasters and drinks

12.45pm -1.30pm: Cooking at The Pony Cookery School

1.30pm-2.30pm Lunch

*You will need your own transport to get to and from the foraging location. Location will be decided near the time of the event. It will depend on where mushrooms are occurring in good numbers.

November 22nd

This next level day will build on your breadmaking. The importance of sourdoughs and how we can make the best, no knead, loaf that gives the most amazing flavours and textures. You can also learn some tasty ways to use up your sourdough starter discard. Pizza making is always fun and on this day Charlie will show you how to make proper pizza with slow prove doughs and expert stretching techniques.

The day will start with coffee & tea in the Pony restaurant and then up to our state of the art cookery school for a day of bread making, stopping for a tasty lunch prepared by the Pony Chefs with produce from their on site garden.

November 23rd & December 7th

Join Rob Howell Chef Patron of Root Bristol and Root Wells as he takes you through some classic Root dishes that have defined the root menu.

Root is a staple of the Bristol food scene and the newly opened Root Wells is fast becoming a neighbourhood favourite. (receiving a Bib Gourmand in its first 6 months)

Take this opportunity to meet Rob and make vegetables the centrepiece of your table.

Tuesday 19th November

Calling Chew Valley musicians! Have you been working on a song or piece? Feeling ready to play in front of a friendly supportive audience?

So dust off that guitar, banjo, or even your trombone or drum kit… Whatever you play or sing, come share your talents; solos, duos, small groups…all genres, instruments and voices welcome, learners or pros. Or just come out for an entertaining evening featuring some excellent local live music.


November 30th

Learn how to cook, season and rest fish for a perfect cook every time. You will learn to cook the perfect accompanying sauces and snacks and enjoy a beautiful seafood lunch you have prepared yourself.

November 30th

We are so pleased to welcome back Clem from Heart of BS13 Flowers this winter to run our wreath workshops. Make your own truly bespoke and sustainable festive wreath.

Guided through the whole process with Heart of BS13 florist Clem, you will learn how to make a beautiful wreath using locally sourced materials and will go home with something you are proud to hang on your door. There will be a wide variety of materials that you can use, so whether you prefer a traditional style with holly and eucalyptus, or something more alternative, including dried flowers grown at the farm, your wreath is sure to be both gorgeous and unique.

The wreaths are sustainable, made from only locally grown and locally sourced materials, and are fully biodegradable and recyclable.

December 5th 17:30

Join us for a short course in knife skills followed by 2 course dinner in the dining room.

Learn to hold a knife properly slice herbs with care, crush and mince garlic (and the difference), finely dice, and the importance of seasoning.

You will make your starter for the evening and then head into the restaurant for main & dessert

December 6th

Join Martin Bailey from goforaging.co.uk for a foraging walk around Chew Valley

Discover seasonal wild plants that can be foraged at this time of year. Martin will share his wealth of knowledge of what to eat (and what not to eat), ecology, folk law, food as medicine and lots more.

We can hope to see nettles, wild garlic and hopefully much more.

After your walk you will meet back at the Pony Chew Valley Cookery school to show you how to prepare and cook your collection of local ingredients.

You will finish with a late lunch of your spoils you have prepared and take home everything else.

*Please be aware this course involves some light walking

December 6th

Join us for a short course in knife skills followed by cooking the perfect steak.

Learn to hold a knife properly slice herbs with care, crush and mince garlic (and the difference), finely dice, and the importance of seasoning.

Following this you will learn how to season, sear and rest for a perfect steak every time.

December 7th, 14th & 21st

Celebrate the quintessential British past time of Afternoon Tea.

Our afternoon tea includes a full afternoon tea with the option of upgrading to Gusbourne Blanc de Blanc or a non alcoholic elderflower fizz.

£45 for 2 people

£30 supplement for Gusbourne

£15 supplement for non-alcoholic elderflower fizz

Wednesday - Saturday

12:00PM-2:00PM & 5:30PM-8:00PM

Join us in our newly refurbished restaurant and gardens. Our menu changes daily to reflect produce and seasonality.

Closing time is reflective of last booking times.

Wednesday & Thursday 12-2 & 5:30-6:30

Friday 12:00-2:00

Our early bird set menu is a great option for great value midweek dining

£25 3 courses

*Please Note Set Menu Not Available in December

Friday & Saturday Evenings

5:30PM-8:30PM

8:30PM Final Booking Time

A 6 course seasonal tasting menu curated by the Pony Chefs, we can cater for most dietary requirements if booked in advance

Now Every Sunday

12:00PM-4:00PM

4PM Final booking time.

An elevated take on a British Institution

£45 3 Courses